Mince on toast
|1||garlic — cloves, crushed|
|1||onion — large, peeled and chopped|
|1||carrots — peeled, grated|
|400 g||beef mince|
|1 can||tinned tomatoes — peeled, chopped|
|2 tsp||fresh basil — chopped|
|1 tsp||Worcestershire sauce|
|2 Tbs||tomato paste|
|1/4 tsp||freshly ground black pepper|
Heat the oil in a pot over medium heat and then add the garlic, onion and carrot and stir-fry for 6 minutes. Add a bit of water if it starts to burn.
Add the mince and fry for about 12 minutes, stirring often with a wooden spoon so that the meat doesn’t burn.
Be careful that the steam doesn’t burn you.
Add the tomatoes, basil, Worcestershire sauce and tomato paste and stir well. Bring to the boil and then turn down the heat to low. Simmer until ready to serve.
Sprinkle over the salt and pepper, stir again and serve on crispy toast.
Extracted from “Cook with Josh” by Josh Thirion (Random House Struik)